Best Crepes With Caramel Sauce And Toasted Pecans Recipes
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
CARAMEL PECANS
"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4-1/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CREPES WITH CARAMEL-PECAN SAUCE
This is a recipe that comes from Mexico, I know crepes are very Frech but this one is diferent, we use our famous Cajeta made in Guanajuto, Mexico. (FROM MY SWEET MEXICO)
Provided by yolanda garibay
Categories Other Desserts
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. To make crepes: Combine all the ingredients in a blender and blend until smooth. Refrigerate for 1 hour and blend again before using. Heat a small nonstick pan (about 8 inches)over medium heat and brush lightly with butter. Ladle or pour about 1/4 cup of the batter into it, tilting it all around to coat the bottom (the crepes should be thin but not completely see-through). Cook until the top is a nice golden color, flip carefully with a spatula, and cook until the second side is browned, 2 minututes total. Transfer to plate and repeat to use up all the batter. When all the crepes are stacked up, separate them one by one and stack them again(this is to prevent sticking). The crepes can be made ahead of time and cooled, wrapped well in plastic, and frozen for up to 1 month. Let thaw before proceeding with recipe.
- 2. To make the caramel sauce, melt the butter in a large pan over medium heat until it begins to turn a slight brownish color and gives off a nutty aroma. Add the cajeta and milk and cook until bubbly and thickened, 3 to 5 minutes. Remove from heat, add brandy and return to heat, tilting the pan slightly to light the alcohol and burn it off (BE CAREFUL). Add the crepes, one by one, submerging them in the sauce and folding them in half and then in half again so they look like a triangles. Place 3 on each plate and top with toasted pecans.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love